Cider-Glazed Roasted Vegetables (Vegan)

Most people will make cider-glazed roasted vegetables as a side dish, but for me it makes a wonderful dinner. Throw in a can or two of cooked chick peas to “hearty it up”. The next day you can smear a tortilla with hummus and throw in a handful of cider-glazed carrots and brussel sprouts and have yourself a fantastic wrap.

Old apple tree, we’ll wassail theeAnd hoping thou wilt bear.Let every man drink up his cupAnd health to the old apple tree

.-Traditional Wassailing song

It seems impossible to me each autumn when apple orchards are drenched with the golden-brown scent of rotting apples, each branch glows with crisp fruit, the long green grasses between rows of trees flop over with uncontrolled growth, limned goldenrod plays peak-a-boo from behind the scarlet raspberry bushes, and the hum of bees fills the world. It seems impossible that soon the perfectly cloudless blue October sky will turn cold and grey. The deep green leaves will dull and drop. The grasses will brown and recede like the balding pates of old men. How is it that at the apex of life and growth, when the air is sweet and yellow with pollen that we are nearest to winter. It feels like sailing on a flat earth when suddenly you fall from the rim.

Old apple tree we wassail thee And hoping thou will bear Hat fulls, cap fulls, three bushel bag fulls And a little heap under the stairs

-traditional wassailing song

But here we are at the end of November and the trees are bare. My hands are cold as I type. It is too soon for metallic scent snow, the piney perfume of Christmas trees and smokey fireplaces and so the air smells like scentless shampoo.

Sweet apple cider glazed vegetables make a wonderful side dish on the holidays. When they are in the refrigerator I find myself inventing excuses for opening the fridge and grabbing handfuls all day long. Equally delicious to or cold.

Course:
Side Dish

Servings: 6

Ingredients

1poundbaby beets, cut in half with skin on

2leeks, split lengthwise

1poundorange carrots, cut into rough 4 inch sticks

1poundyellow carrots, cut into rough 4 inch sticks

1poundbrussel sprouts, halved

1cupapple cider

1tbspolive oil

1lemon, halved

2tspminced rosemary

salt and pepper to taste

Instructions

Heat oven to 425 degrees Fahrenheit. Toss all of you vegetables into a large sheet pan with the olive oil, rosemary and the apple cider. Squeeze the lemons over the veggies and place "empty" lemon halves into the pan as well. Sprinkle with salt and pepper.

Cover tightly with tin foil and place in the oven.

Bake 20 - 25 minutes and uncover. Give the veggies a toss with tongs and return to the oven, baking until browned and tender about 20 more minutes..